BOMB Oil-Free Gluten-Free Vegan Nachos!!!


First, I would like to say how much I hate nachos. I never understood them. Sure, as a kid I would eat those Lunchables or movie theater style nachos—the ones with the crappy corn chips and plastic cheese. But even the adult ones just look gross. Nonetheless, I married someone who does like them and because I love him, I decided to veganize it! I have created something so amazing and so delicious that yes, even I love them!!!! They are extremely easy to make too, especially if you make the cheese sauce ahead of time. These bomb, guilt-free nachos are perfect for any occasion, even dinner!



  • corn tortillas
  • 1 block of firm tofu
  • 1 can of black or pinto beans
  • 1 jar of salsa
  • 3 medium white or yellow potatoes
  • 2 carrots
  • 2-3 avocados
  • 1 lime
  • 1/2 lemon
  • clinatro
  • 3/4 cups nutritional yeast
  • spices (cumin, smoked paprika, garlic powder, turmeric, and salt)
  • pickled jalapenos (optional)



  1. Preheat oven to 400 degrees F. Start bringing a large stove pot of water to a boil and a skillet to medium heat.
  2. Now you’ll need to cut corn tortillas into small triangles. First, cut in half. Then, on each half, cut into thirds. Make enough corn tortilla pieces to cover 2 large baking sheets with parchment paper.
  3. Squeeze half a lime over the corn tortilla pieces and sprinkle cumin, smoked paprika, and garlic powder afterwards. Place in the oven for about 10 mins, watching carefully for burning, then set aside.
  4. Cut potatoes and carrots into smaller pieces. Place them into the boiling water.
  5. Crumble tofu into the skillet as if you’re making tofu scramble. Add salsa and beans. Let the water from the salsa boil off a bit and beans to heat up. Set aside.
  6. When potatoes and carrots are soft, use a utensil to pick out chunks and place inside a blender. ***Do not strain water*** Pour some potato water into the blender, just enough to smooth it into cheese sauce.
  7. Add nutritional yeast, turmeric, and juice of the lemon to the blender. Blend gradually until high speed. Set aside.
  8.  Mash avocados with lime, salt, and cilantro until guacamole consistency. Set aside.
  9. ASSEMBLE! Place tortilla chips over 2-3 plates. Pour cheese sauce over tortilla chips, scoop tofu and bean mixture on top, finalize with a plop of guacamole and some jalapenos. Ta-Da!

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